I actually didn't fry the chicken the way the recipe called for - I dredged my chicken up and placed it on one of my silicone baking pans my lovely mother gave me and baked those puppies for 25 minutes at 350˚F. I'm totally lazy so I'll shake my chicken chunks in flour in a ZipLock bag, take them out, dip them in the egg and then throw them back in the flour and shake it up and then pick them out of there. I don't have time to work one piece at a time, not to mention the amount of gunk you get all over your fingers...
I'll still include the directions if you care to fry it.
Here's what you'll need:
1 tablespoon olive oil
1 red bell pepper, chopped
1 1/2 cups diced pineapple, fresh or canned
1/2 cup Thai sweet chili sauce, or more, to taste
2 green onions, thinly sliced
For the chicken:
1/2 cup vegetable oil
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium-high heat. Working one at a time, dredge chicken in flour, again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
Heat olive oil in a large skillet over medium-high heat. Add bell pepper and pineapple and cook, stirring occasionally until tender, about 3-4 minutes. Stir in chicken and Thai sweet chili sauce until well combined.
Garnish with green onion and serve immediately.
No comments:
Post a Comment